This hasn't been up top for a while and I thought I'd share what an old gent in MT taught me.
He used the colored indian corn you see used for decorations.
Dried on the cob.
No fuss, no bother. No oil. Nothing.
He had a iron skillet with a lid. He'd just roll off some indian corn kernels into the black iron skillet... He had a gas stove, so that might be key...turned on whisper low.
Corn into pan, lid on..and kept shakin it over the low heat till it started to pop. Didn't pop up like pop corn, but it'd definitely go "POP".
Lightest, crunchiest stuff I ever ate. Amazing!
Topic: Parched Corn? (Read 1095 times)
